Cheese Grits Souffle


Happy Grits for Breakfast Day! This cheesy souffle marries cheese, spices, eggs and grits into a delicious souffle perfect for Labor Day Brunch. Thank you Eggland's Best for the recipe!

  • Yield: 6 servings
  • Prep time: 10 min
  • Cook time: 40 min
  • Total time: 50 min


  • 1 1/2 cups chicken stock
  • 1/2 cup uncooked quick-cooking grits
  • 3 ounces (3/4 cup) shredded Gruyere cheese
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup Land O Lakes® Unsalted Butter
  • 1/3 cup milk
  • 2 large Braswell Family Farms eggs
  • Grated Parmesan cheese
  • Smoked paprika


  1. Heat oven to 350°F. Butter insides of six (6-ounce) ramekins; place onto baking sheet. Set aside.
  2. Place chicken stock and grits into 3-quart saucepan; cook over medium heat, stirring occasionally, about 5-7 minutes or until liquid is absorbed and grits are creamy. Remove from heat.
  3. Add cheeses and butter; stir until well mixed.
  4. Place milk and eggs into bowl; beat with whisk. Stir egg mixture into grits.
  5. Spoon 1/2 cup mixture into each prepared ramekin. Sprinkle tops with Parmesan cheese and paprika.
  6. Bake 30-35 minutes or until tops are golden brown and toothpick inserted into center comes out clean.